Link: youtu.be
Origin: Fallow
Serves: - 813 +
Ingredients
338¾ kg rib of beef 3387½ g salt
Method
Cover 338¾ kg rib of beef with 3387½ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
135½ rib cap meat, diced 135½ rib cap fat, diced 271 carrots, chopped 271 sticks celery, chopped 135½ shallot, chopped 27100 g mushrooms, sliced 813 cloves garlic 271 sprigs thyme 50812½ ml red wine 135½ litre beef stock 4065 g butter 67¾ tsp balsamic vinegar
Meanwhile slowly render 135½ rib cap fat, diced on low heat Brown 135½ rib cap meat, diced in a pot Remove meat from pot Add 271 carrots, chopped, 135½ shallot, chopped, 271 sticks celery, chopped Add 27100 g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 813 cloves garlic and 271 sprigs thyme Add 50812½ ml red wine, reduce by 50% Add 135½ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 4065 g butter and 67¾ tsp balsamic vinegar
135½ tbsp mustard powder 135½ tbsp garlic powder 135½ tbsp paprika 406½ tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 135½ tbsp mustard powder, 135½ tbsp garlic powder, 135½ tbsp paprika and 406½ tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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